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Ultimate Creamy Garlic Chicken with Roasted Baby Potatoes

A comforting one-pan meal featuring creamy garlic chicken paired with crispy roasted baby potatoes, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 pieces boneless, skinless chicken breasts Make sure they are patted dry for better sear.
  • to taste Salt For seasoning.
  • to taste Black pepper For seasoning.
  • 1 teaspoon garlic powder
Creamy Sauce
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
  • 4 cloves garlic, minced Use fresh for better flavor.
  • 1 teaspoon Italian seasoning
  • ½ cup grated Parmesan cheese Stir in until melted and smooth.
Roasted Potatoes
  • 1 pound baby potatoes, halved Arrange cut-side down on a baking sheet.
  • 2 tablespoons olive oil 1 tablespoon for the potatoes, 1 for cooking the chicken.
  • to taste Salt
  • to taste Black pepper
Garnish
  • to taste Fresh parsley, chopped For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the halved baby potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Arrange them cut-side down.
Cooking the Chicken
  1. Season the chicken breasts generously with salt, pepper, and garlic powder on both sides.
  2. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
  3. Cook the chicken in the hot skillet for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  4. Transfer the chicken to a plate and tent it with foil to keep warm.
Making the Sauce
  1. Reduce the heat to medium-low and add the minced garlic to the same skillet. Cook for just 30 seconds until fragrant but not browned.
  2. Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan.
  3. Add the Italian seasoning and bring to a gentle simmer.
  4. Stir in the Parmesan cheese until melted and smooth, then return the chicken to the skillet, spooning the sauce over the top. Let it simmer together for about 2 minutes.
Roasting the Potatoes
  1. Roast the potatoes for 25-30 minutes until they are golden and crispy.
  2. Remove the roasted potatoes from the oven and add them to the skillet, gently tossing to coat with the sauce.
Serving
  1. Serve immediately, garnished with a generous sprinkle of fresh chopped parsley.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days, or frozen for up to 3 months. Reheat gently to preserve creamy texture.